Zobrazeno 1 - 9 of 9 pro vyhledávání: '"Nguyen, H.A. Nguyen"'
1
Effects of non-covalent interactions between the milk proteins on the rheological properties of acid gels
Autor: Palatasa Havea, Marie Wong, Fanny Guyomarc'H, Skelte G. Anema, Nguyen H.A. Nguyen
Publikováno v: International Dairy Journal
International Dairy Journal, Elsevier, 2014, 37 (2), pp.57-63. ⟨10.1016/j.idairyj.2014.03.001⟩
When skim milk (SM) and whey-protein-enriched skim milk (WPE-SM) were heated (80 C, 30 min)with N-ethylmaleimide (NEM, 0e0.8 mM), the levels of residual native whey proteins increased to w70%,whereas the levels of disulphide-bonded whey proteins decr
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1fbff10005f332a49a2c622bd464e390
https://doi.org/10.1016/j.idairyj.2014.03.001
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2
The effect of the addition of thiol reagents to heated milk on protein interactions and acid gelation properties
Autor: Skelte G. Anema, Palatasa Havea, Fanny Guyomarc'H, Marie Wong, Nguyen H.A. Nguyen
Publikováno v: International Dairy Journal
International Dairy Journal, Elsevier, 2015, 42, pp.42-50. ⟨10.1016/j.idairyj.2014.10.005⟩
Low levels of β-mercaptoethanol (β-ME) or N-ethylmaleimide (NEM) were added to preheated skim milk (SM) and preheated whey protein-enriched skim milk (WPE-SM). Addition of NEM did not affect the heat-induced interactions between the proteins in hea
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::50494fb223c1182562a1b9ff9f2a23b2
https://hal.archives-ouvertes.fr/hal-01123274
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3
Effects of modifying the protein interactions in heated skim milk on the properties of acid milk gels
Autor: Nguyen, H.A. Nguyen, Wong, Marie, Guyomarc'h, Fanny, Havea, Palatasa, Anema, Skelte G.
Publikováno v: Sao Paulo School of Advanced Sciences on Advances in Molecular Structuring of Food Materials
Sao Paulo School of Advanced Sciences on Advances in Molecular Structuring of Food Materials, Apr 2013, Sao Paulo, Brazil. 2013
absent
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::e78645877ba8f14dafc4a11c8a78482d
https://hal.archives-ouvertes.fr/hal-01209615
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4
The protein interactions and rheological properties of skim milk heated in the presence of low levels of reducing agent
Autor: Nguyen H.A. Nguyen, Marie Wong, Fanny Guyomarc'H, Palatasa Havea, Skelte G. Anema
Publikováno v: Food Chemistry
Food Chemistry, Elsevier, 2013, 138 (2-3), pp.1604-1609. ⟨10.1016/j.foodchem.2012.10.071⟩
International Society of Mycotoxicology Conference
International Society of Mycotoxicology Conference, Nov 2012, Prague, Czech Republic. 2012
Skim milk with low levels of added b-mercaptoethanol (SM ME) and untreated skim milk (SM) were heated and then made into acid gels. Acid gels prepared from heated SM ME had markedly higher firmness and contained more protein connections than acid gel
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b85d147ada9d445a92cc7e59744f50c8
https://hal.archives-ouvertes.fr/hal-01209400
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7
Effect of adding low levels of β-mercaptoethanol on the disulphide bonds of κ-casein and β-lactoglobulin solutions
Autor: Nguyen H.A. Nguyen, Fanny Guyomarc'H, Marie Wong, Palatasa Havea, Skelte G. Anema
Publikováno v: International Dairy Journal
International Dairy Journal, Elsevier, 2012, 26, pp.78-82. ⟨10.1016/j.idairyj.2011.12.005⟩
Low levels of β-mercaptoethanol (up to 0.5%, v/v) were added to κ-casein and β-lactoglobulin solutions (5 mg mL−1), mixtures thereof, and milk. The reduction of disulphide bonds was monitored over time for up to 24 h, using micro-fluidic electro
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d97ad135d00c8b0313830ac46f3b3e5a
https://hal.archives-ouvertes.fr/hal-01209322
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8
Effects of adding low levels of a disulfide reducing agent on the disulfide interactions of β-Lactoglobulin and κ-Casein in skim milk
Autor: Nguyen H.A. Nguyen, Skelte G. Anema, Palatasa Havea, Marie Wong, Fanny Guyomarc'H
Publikováno v: Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 2012, 60 (9), pp.2337-2342. ⟨10.1021/jf205297p⟩
Low concentrations of a disulfide reducing agent were added to unheated and heated (80 °C for 30 min) skim milk, with and without added whey protein. The reduction of the β-lactoglobulin and κ-casein disulfide bonds was monitored over time using e
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0be7a371822b046003ecd407ce295d32
https://hal.archives-ouvertes.fr/hal-01209306
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9
β-Lactoglobulin and κ-Casein Disulphide Interactions after Controlled Addition of a Disulphide Reducing Agent
Autor: Nguyen, H.A. Nguyen, Anema, Skelte G., Havea, Palatasa, Guyomarc'h, Fanny, Wong, Marie
Publikováno v: NZIFST Conference 2011
NZIFST Conference 2011, Jun 2011, Rotorua, New Zealand. 2011
During the heating of milk (> 70°C), the free thiol group of unfolded βlactoglobulin (β-lg) can interact with the disulphide bonds of other milk proteins. This can lead to the formation of intermolecular disulphide bonds, especially between β-lg
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::c33afa7e64f95d1df277431754e9f979
https://hal.archives-ouvertes.fr/hal-01454462
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